Ready???
Place half of crumbled cornbread in the bottom of a large serving bowl with straight sides or a 13 X 9” pyrex baking dish. Top with half of each of the beans, mayonnaise mixture, and corn. Combine tomatoes, pepper, and onions- layer on half of this mixture, followed by ½ the bacon and cheese. Repeat layers using remaining ingredients.
Garnish as desired.
Cover and chill 2-3 hours or overnight before serving.

* Notes:
- It’s easier to make in a bowl, less surface area to spread out layers of ingredients.
- You may use your favorite corn bread recipe instead of a mix, just need to make the equivalent of a 9 X 9” pan of cornbread.
- I mixed 1 can of black beans with 1 can of pinto beans, some recipes call for kidney beans.
- 4 cups of fresh corn shaved from the cob is a tasty alternative to canned!